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Baked Honey Mustard Chicken
- 24 ounces uncooked Boneless, Skinless Chicken Breasts
- ¼ cup Honey (local if possible)
- ¼ cup Mustard (preferably stone ground)
- 1 tablespoon Parsley, fresh chopped
- 1 tablespoon Dried Basil
- 1 teaspoon Smoked Paprika
- 1 tablespoon fresh Lemon Juice
- Sea Salt & Pepper, to taste
Preheat oven to 375 Fahrenheit.
Rinse and pat dry chicken breasts and place in a large glass dish. Season them with sea salt and pepper.
In a small bowl, stir together the remaining ingredients and pour over the chicken. Flip each one over a few times to coat it well.
Cook for 45-50 minutes, turning and basting them half way through.
Note: Make sure the chicken breasts are fully cooked by inserting a meat thermometer into the thickest part of the breast to assure an internal temperature of at least 165 degrees Fahrenheit. If you don’t have a meat thermometer, slice into the thickest part of the breast to assure there is no pink.
Serves: 4 | Serving Size: approx. 4 ounces of cooked chicken breast
Per serving: Calories: 282; Total Fat: 5g; Saturated Fat: 0g; Cholesterol: 98mg; Sodium: 295mg; Carbohydrate: 19g; Dietary Fiber: 1g; Sugar: 18g; Protein: 39g
Nutrition Bonus: Potassium: 61mg; Vitamin A: 8%; Vitamin C: 7%; Iron: 11%; Calcium: 4%
Photo courtesy of Sharon Rhodes. Original recipe can be found on The Honour System.